DOCSLIB.ORG

Gin Non-Alcoholic Cocktails Soft Drinks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gin Non-Alcoholic Cocktails Soft Drinks CAVA 1 2 5 m l B o t t l e VI NEGRE 1 2 5 m l 1 7 5 m l B o t t l e Miro White 3.5 Miro Extra Dry 3.5 Miro Rojo 3.5 Passión por Paco Pérez 3.5 Ca N'Estruc Negre, Catalonia 2017 Codorníu Selección Raventos Grenache noir, Carignan, Tempranillo 4.0 5.5 22.0 7.0 39.0 Fresh, dry red with red fruit character. Chardonnay, Macabeo , Xarel·lo CLASSIC COCKTAILS SIGNATURE COCKTAILS Citrus and peachy aromas, full bodied. Les Sorts Jove, Celler Masroig, Montsant 2017 Llopart Brut Reserva Rosé “Jamón” Manhattan Esmorzar Martini Grenacha noir, Carignan, Syrah 9.5 Monastrell, Granache, Pinot Noir 5.0 6.5 25.0 Iberian Ham washed Sazerac Rye, 9.5 JJ Whitley Gin, Ratafia, Lemon, Apricot Conserve, 8.5 50.0 Wild strawberry, soft tannin, long finish. Cherry-pink color with forest fruits and Acorn Liqueur, Black Walnut Bitters, Oak Smoke Fermented Honey & Thyme, Whites, Beepollen. strawberry aroma. Negroni de Tardor Modernista, Pagos de Hibera, Terra Alta 2016 L’ou com Balla GinRaw, Miro Blanc Vermut, Suze, Orange bitters, 9.5 9.5 Ars Collecta, Jaume - Gran Reserva, Garnacha, Tempranillo, Samso, Syrah Appleton White, Licor 43, Lime, Passionfruit, 5.5 7.0 26.0 Cassia Bark, Autumn Leaves, Eucalyptus Brut, Codorniu 2012 Pinot Noir, Chardonnay, Fruity, complex with a pleasant balance. Vanilla sugar, Egg, Caramelised Disc Xarel·lo 85.0 Pera i Mora Tastinni Peach and melon, toast and honey. Correfoc Intramurs negre, Abadia de Poblet, JJ Whitley Vodka, Crème de Cassis, Pear, Lemon, 9.5 Les Sorts Jove, Lazzaroni Ammaretto, Licor 43, 9.5 Conca de Barberà 2016 Cabernet Sauvignon, Cava, Pear & Berry Nitro Pearls Sereno La Vinyetta, Lemon, Aztec Chocolate. Ars Collecta, Finca La Pleta - Gran Merlot, Tempranillo 6.0 7.5 30.0 Reserva, Brut, Codorniu 2009 Chardonna y 145.0 Light, with elegant black fruit. Bosc Fashioned Escalivat Elegant. Stone fruits and white flowers. Buffalo Trace, Woodford Reserve, Fernet Branca, 9.5 Gin Mare, Charcoaled Red Pepper Cordial, 9.5 Yellow Chanterelle Mushroom, Truffle Tincture Rosemary Ratafia, Lemon, SquidInk Meringue Idoia Negre, Ca N’Estruc, Catalonia 2014 Syrah, Grenache 7.0 9.0 34.0 Panellets Sazerac Mare Nostrum Cherry, leather, tobacco and sweet spices. Remy Martin 1738, Torres 10, Chestnut, Almond, 9.5 Gin Mare, Miro Blanc, Frogskin Melon, Mandarin, 9.5 1 2 5 m l 1 7 5 m l B o t t l e VI BLANC Pedro Mansana Ranci, Black Walnut Bitters White Grapefruit, Oleo Saccharum, Melon Oyster Sus Scrofa, Pardas, Penedès 2017 Flat White Martini Ca N'Estruc Blancs, Catalonia 2017 Sumoll 5.8 8.0 35.0 Park Güell JJ Whitley Vodka, Ristretto, Cacao Blanc, 9.5 Xarel·lo, Macabeo, Muscat, Grenache Blanc, Sweet red berry aromas, light in body. BCN Gin, Elderflower, Suze, Jasmine, Aloe Vera, Chardonnay 4.0 5.5 22.0 Quick Brown Fox Coffee Liqueur, Milk Mousse Lemon, Tonic, Cucumber Ice, Ylang Ylang Citrus notes with a creamy texture. Les Crestes, Mas Doix, Priorat 2016 9.5 Grenache, Carignan, Syrah 8.0 11.0 47.0 NON-ALCOHOLIC COCKTAILS Compta Ovelles blanc, Ferre Black cherries, cigar box, ripe and rounded. I Catasus , Penedès 2017 La Pera, Apple, Pear, Lemon, Black Cherry. 5.5 Sauvignon Blanc, 4.5 6.0 25.0 Coma Fredosa, Hugas De Battle, Empordà 2012 Xarel·lo, Chardonnay Cabernet Sauvignon, Grenache 50.0 La Senyera, Pineapple, Orange, Lemon, Passionfruit, Raspberry. 5.5 Crisp, fresh, with a long citrus finish. Ripe strawberry, smooth and full -b od ied. El Jardí, Aloe Vera, Elderflower, Rose, Lemon, Lavender. 5.5 Petit Caus blanc, Ca Rafols dels Caus, Penedès 2017 Chardonnay, Chenin Perafita, Martin Faixo, Empordà 2011 Blanc, Macabeo, Xarel·lo 5.5 7.0 29.0 Cabernet Sauvignon, Grenache, Merlot 9.0 12.0 52.0 GIN 2 5 m l Mineral, dry and vibrant with lively acidity. Full-bodied, powerful and complex. CITRUS SAVOURY & SPICE FLORAL Vi de Vila, Cims de Porrera, Priorat 2014 Perfum , Can Sumoi, Penedès 2017 J.J. Whitley, England 3.0 NUT, Catalonia Death’s Door Carignan, Granache 4.5 Moscat, Parellada, Macabeu 52.0 Rosemary Sprig & Orange Zest 4.0 Orange & Star Anise 5.5 8.0 33.0 Wild berries, black pepper and liquorice. GINRAW , Catalonia Aromatic and fragrant with complex aromas. Kaffir Lime leaf & Cardamom 4.3 Sipsmith, England Gin Mare, Catalonia Lemon & Lime 3.5 Thyme Sprig & Green Olives 4.5 30/70, Hugas de Battle, Empordà 2017 Finca Malaveïna, Castillo de Perellada, BCN, Catalonia Empordà 2014 4.8 Grenache Blanc, Muscat of Alexandria 7.0 9.5 38.0 Dehydrated Fig & Pine Nuts Alkkemist, Alicante Hints of peach, apricot and honey. Merlot, Cabernet Sauvignon Cabernet Franc, 60.0 Nordés, Galicia Samphire Sprig & Kaffir Lime Leaf 3.5 Syrah, Grenache Plymouth, England Lemon Grass & Hibiscus 5.0 Sweet black fruit and chocolate. Intense. Lemon & Orange 3.5 Hendrick’s L’Equilibrista , Ca N’Estruc, Catalonia 2017 3.5 Cucumber Ice & Spiral Xarello Three Rivers, Manchester 7.5 10.0 44.0 Negre de Negres, Portal del Priorat 2016 Herno Gin, Sweden Tropical, Creamy with citrus acidity Dried Apricot & Rosemary Sprig 4.0 Botanist Grenache, Carignan, Syrah, Cabernet Franc 59.0 Lemon & Grapefruit 5.0 4.0 Silky texture with ripe black fruit. Thyme & Lemon Amic Blanc, Clos D’Agon, Empordà 2017 Nika, Japan Monkey 47, Germany Manchester Gin Raspberry 5.5 Grenache Blanc 39.0 Lemongrass & Apple Strawberry & Grapefruit 5.0 Mint & Berries 4.2 Aroma of Citrus, green apple and almond. Tanqueary 10, Scotland Bathtub, England Nut Catalonia Clitoria Grapefruit & Bay Leaf 5.0 Gran Caus Blanco, Ca Rafols dels Caus, 3.5 Cucumber & Flowers Orange & Cinnamon Stick 4.5 Penedès 2016 Xarel·lo, Chenin Blanc, Chardonnay 53.0 Creamy with hint of tropical fruit. VI ROSAT 1 2 5 m l 1 7 5 m l B o t t l e BEERS & CIDER H a l f S c h o o n e r B o t t l e SOFT DRINKS Savinat, Gramona, Penedès 2017 Sumarroca Roast, Penedès 2017 Merlot, Estrella Damm (draught) 4.6% 2.8 4.0 Sant Aniol Still/Sparkling water (750ml) 3.5 Sauvignon Blanc Tempranillo, Syrah 54.0 4.5 6.0 24.0 Estrella Inedit (draught) 4.8% 4.0 5.5 Herbaceous with a touch of smokiness . Rich Fresh strawberry and raspberry. San Pellegrino (250ml) 2.0 and persistent Estrella Daura (GF) (330ml) 5.4% 4.8 Coke, Diet Coke,FeverTree Lemonade, 2.0 Selva de Mar Blanc, Mas Estela, Empordà 2017 Rosat de Sumoll, Pardas, Penedès 2017 Ginger Ale, Ginger Beer (200ml) Espiga Mosaic, 5.5% 5.0 Grenache Gris, Muscat of Alexandria 55.0 Sumoll Citrus, tropical fruit, hazelnuts and pears. 33.0 Frobishers Juices (250ml) 3.0 Dry, creamy texture and complex bouquet. Nina Barbuda, 7% 5.5 Fever Tree Tonic Varieties (200ml) 2.0 Augustus Chardonnay, Penedès 2017 Big Bear, 6% 5.5 Chardonna y 9.50 13.0 56.0 Dr PolliDori Cucumber Tonic (200ml) 2.6 Melon and stone fruit, hazelnut and citrus. Estrella Free Damm 0% 2.5 1724 Tonic (200ml) 3.0 El Gaitero Cider 5.0 Clos D’Agon blanc, Empordà 2016 FOR OUR WHISKIES, SPIRITS AND LIQUEURS Marsanne, Roussanne, Viogner 90.0 SELECTION ASK OUR TEAM Intense ripe aromas and delicate dried fruit. TRAMUNTANADES ELS NOSTRES ARROSOS SMALL BITES, LOTS OF JOY (1 UNIT) DE L'HORT OUR RICES (SERVES 2 PERSONS) From a selection of dishes served by Paco FROM THE GARDEN Cooked in a tin tray in the oven, our rices have Pérez in his Miramar restaurant, these are ENSALADILLA TAST a traditional strong flavour and sticky texture. served in units. The perfect way to start your Mini carrot, potato, green beans, tuna 6.5 A must try! experience at Tast. belly, mayo, quail eggs ARRÒS DE VERDURES (V) 19.5 DUCK’IN DONUT (2012) 3.8 Rice, vegetables, herb mayo MILFULLS DE VERDURES (V) 8.0 Duck liver, chocolate, raspberry Aubergine, carrot, cauliflower, ARRÒS DE CALAMAR I GAMBA VERMELLA 29.5 courgette, Serrat de Triadó SANDWICH DE FORMATGE TRUFAT (2017) 4.4 Rice, red prawns, squid, codium mayo (V) ESPÀRRECS VERDS, BAUMA, CHERRY I ARRÒS DE BOSC I VACA VELLA 32.0 Tou de til·lers cheese, truffle confit RÚCULA (V) 7.0 Rice, boletus, padron pepper, beef sirloin TASTET IS A WORD OF CATALAN ORIGIN Green asparagus, bauma cheese, cherry tomatoes, rocket LA NOSTRA FLECA MEANING ‘A SMALL TASTE OF FOOD’. PAPILLOTE DE BOLETS OUR BAKERY THEY ARE LARGER THAN A STARTER AND 8.0 LES NOSTRES BRASES Mushrooms, consome, bull negre, OUR CHARCOAL OVEN DISHES If you ask a Catalan what is the best Catalan SMALLER THAN A MAIN. cherries invention they would say their bread with COCA DE RECAPTE (V) 6.5 Dishes cooked in our MiBrasa charcoal oven tomato! IT IS THE PERFECT WAY TO TRY NEW Crunchy flat bread, red pepper, have a slightly smoky flavour and great FLAVOURS AS WELL AS TRADITIONAL texture. PA DE PAGÈS AMB TOMÀQUET (V) 4.9 aubergine, onion, tomato FAVOURITES. *With anchovies £5 Coca bread, tomato, olive oil TURBOT “EL TXIRINGUITO 1939” 18.0 OU 64 I PARMENTIER DE XAMPINYONS 7.0 Turbot, potato, asparagus, garlic, chilli COCA DE VIDRE AMB TOMÀQUET (V) 3.9 FOR TWO PEOPLE, 3 – 5 TASTETS ARE (V) Light crunchy bread, tomato, olive oil 20.0 IDEAL, DEPENDING HOW HUNGRY YOU ARE . Egg, button mushrooms, potato PRESA IBÈRICA Iberian pork presa, potatoes, demi glace PA SENSE GLUTEN (V) 3.5 Gluten free bread, tomato, olive oil DEL MAR ENTRECOT DE VACA VELLA 47.0 Sirloin steak bone in, potato ELS NOSTRES FREGITS FROM THE SEA FRIED BITES EMBOTITS I FORMATGES OSTRA CAP DE CREUS 4.5 CROQUETA DE PEBROT ESCALIVAT (V) 1.7 Oyster, salmon eggs, codium (1 unit) OUR CHARCUTERIE & CHEESES Red pepper croquette (1 unit) TONYINA AMB ESCABETX 15.0 To enjoy whilst having a drink or to get you 1.9 CROQUETA DE PERNIL IBÈRIC Tuna, vinegar, carrots started.
Load more

Recommended publications
  • Yuan Muzhi Y La Comedia Modernista De Shanghai
    Yuan Muzhi y la comedia modernista de Shanghai Ricard Planas Penadés ------------------------------------------------------------------ TESIS DOCTORAL UPF / Año 2019 Director de tesis Dr. Manel Ollé Rodríguez Departamento de Humanidades Als meus pares, en Francesc i la Fina. A la meva companya, Zhang Yajing. Per la seva ajuda i comprensió. AGRADECIMIENTOS Quisiera dar mis agradecimientos al Dr. Manel Ollé. Su apoyo en todo momento ha sido crucial para llevar a cabo esta tesis doctoral. Del mismo modo, a mis padres, Francesc y Fina y a mi esposa, Zhang Yajing, por su comprensión y logística. Ellos han hecho que los días tuvieran más de veinticuatro horas. Igualmente, a mi hermano Roger, que ha solventado más de una duda técnica en clave informática. Y como no, a mi hijo, Eric, que ha sido un gran obstáculo a la hora de redactar este trabajo, pero también la mayor motivación. Un especial reconocimiento a Zheng Liuyi, mi contacto en Beijing. Fue mi ángel de la guarda cuando viví en aquella ciudad y siempre que charlamos me ofrece una versión interesante sobre la actualidad académica china. Por otro lado, agradecer al grupo de los “Aspasians” aquellos descansos entra página y página, aquellos menús que hicieron más llevadero el trabajo solitario de investigación y redacción: Xavier Ortells, Roberto Figliulo, Manuel Pavón, Rafa Caro y Sergio Sánchez. v RESUMEN En esta tesis se analizará la obra de Yuan Muzhi, especialmente los filmes que dirigió, su debut, Scenes of City Life (都市風光,1935) y su segunda y última obra Street Angel ( 马路天使, 1937). Para ello se propone el concepto comedia modernista de Shanghai, como una perspectiva alternativa a las que se han mantenido tanto en la academia china como en la anglosajona.
    [Show full text]
  • It Is a Tribute to the Three Forms of Beverage Elaboration: Infusion, Fermentation and Distillation
    ENGLISH It is a tribute to the three forms of beverage elaboration: Infusion, Fermentation and Distillation. We want to recover the importance of the service of drinks in the big hotels throughout history, but reinterpreting their ceremony from a particular gastronomic vision. The drinks proposal is complete with a culinary offer inspired by the territorial identity. FOOD ENGLISH Menu based on traditional Catalan cuisine and international classics in an informal format made with local products from mainly small producers. & FERMENTATION INFUSION DISTILLATION Concept that is We propose balanced We reinterpret committed to authentic elaborations and classic cocktails and serve wines, typicality and combinations under great a precise selection of naturalness. technical rigor. the best spirits. During large events the food & drinks selection is limited to basic references. Artur Martínez, MICHELIN and his team have developed a selection of Tapas, Sandwiches and desserts based on traditional taste, made with natural products from local producers. @mai.concept #lobbyfood @aurtrestaurant BREAKFAST FROM 8:00 TO 12:30 h ALLERGEN: Molluscs LG Croissant 2,95€ With butter from the Catalan Pyrenees Eggs Soy LG Churros 3,50€ Traditional “Churros” with chocolate cream (2 units) Mustard LGO Cheesecake 5,50€ Tree Nuts & BASIC DRINKS & BASIC Traditional Cheesecake baked every morning with the best fresh ingredients Crustaceans LGO Chocolate Crack Pie 6,50€ Fish FOOD Our special chocolate pie Lupins LGO Egg Benedict 9,90€ Sulfites Toasted bread bun, organic
    [Show full text]
  • University Microfilms, a XEROX Company, Ann Arbor, Michigan
    72-3429 REEVES, Rosa Ethel, 1938- MANUEL ROJAS: LITERARY ANALYSIS OF HIS NOVELS. [Spanish Text]. The University of Oklahoma, Ph.D., 1971 Language and Literature, m o d e m University Microfilms, A XEROX Com pany, Ann Arbor, Michigan > Copyrighted by- Rosa Ethel Reeves 1 9 7 1 THIS DISSERTATION HAS BEEN MICROFILMED EXACTLY AS RECEIVED THE UNIVERSITY OF OKLAHOMA GRADUATE COLLEGE MANUEL ROJAS: LITERARY ANALYSIS OF HIS NOVELS. A DISSERTATION SUBMITTED TO THE GRADUATE FACULTY in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY BY ROSA ETHEL REEVES Norman, Oklahoma 1971 MANUEL ROJAS: LITEFARY ANALYSIS OF HIS NOVELS. APPROVED BY r c - Pt ________ jû^iTf . DISSERTATION COMMITTEE PLEASE NOTE: Some Pages have Indistinct print. Filmed as received. UNIVERSITY MICROFILMS AGRADECIMIENTOS Deseo expresar mi agradecimiento y sincera apreciacion a aquellos catedraticos de la Facultad de Filosofia y Letras que tanto me ayudaron y guiaron en mis estudios. La informacion y consideracion que en todo moment© me ofrecieron ha side de gran bénéficie. Una gratitud mas profunda a los catedraticos que son miem- bros del Comite de la Disertacion: Dr. Lowell Dunham, Decano del Departamento de Idiomas y Jefe del Comité; Dr. James H. Abbott; Dr. James Artman; Dra. Bess A. Clemént; Dr. Seymour Feiler; Dr. Victor Eiconin, quienes tuvieron la bondad de hacerme provechosas recomendaciones y sugerencias en la preparacion de esta Diserta­ cion que se ha escrito como uno de los requisites para el titulo de doctora en filosofia. Fue el Dr. Lowell Dunham quien me intereso a trabajar en un analisis literario de las novelas de un autor tan interesante y distinguido como lo es Manuel Rojas.
    [Show full text]
  • Xerta Sky Bar
    Xerta Sky Bar cocktails & tapas TAPAS ENTRANTES Croqueta de cocido 1 ud - 2€ Ensalada Cesar 14€ Croquette of “cocido” Chicken Caesar’s salad Jamón ibérico de Bellota 40gr - 14€ Ensalada Nicoise 16€ Iberic ham - Belota 80gr - 26€ Nicoise salad Surtido de quesos catalanes - 5 varie- 15€ Tartar de atún rojo del Mediterráneo 22€ dades Tartare of Mediterranea bluefin tuna Selection of catalan cheeses - 5 viarie- ties Pasta al pesto / carbonara 12€ Pesto / carbonara pasta Patatas fritas 7,50€ French fried Huevos de corral poché con jamón 9€ ibérico y patata confitada Patatas bravas 7,50€ Poched free-range eggs with iberic “Patatas bravas” (fried potatoes with ham and confit potato spicy sauce) Tostada de guacamole con anguila 8,50€ PLATOS / DISHES ahumada “Guacamole” toast with smoked eel Meloso de ternera con crema de pata- 16€ ta Ostras del Delta 1ud - 3,50€ Pulled beef with potato cream Oysters from Delta Pollo de corral con ensalada fresca 15€ Pan de cristal con tomate 1/2 ud - 3€ Free-range chicken with fresh salad Cristal bread with tomato 1 ud - 5€ Pescado de la lonja de St. Carles de la 20€ Ràpita con verduras salteadas BOCADILLOS / SANDWICHES Fresh fish with sauteed vegetables Hamburguesa de ternera 14€ Beef hamburger POSTRES / DESSERTS Club Sandwich 14€ Requesón Fonteta con miel del Perelló 9€ Club Sandwich Fonteta cottage cheese with Perelló honey Focaccia Caprese 12€ Focaccia Caprese Fruta de temporada 10€ Seasonal fruit 20€ Wrapp de pollo 12€ Chicken wrapp Helado de chocolate o vainilla 6€ Chocolate or vainilla ice cream Coulant de chocolate 6€ Chocolate coulant comida / snacks Presentamos nuestro bar de cócteles, la perfecta integración de todos los ingredientes ba- sado en el destilado con productos frescos y materias primas de calidad suprema.
    [Show full text]
  • Vocabulario Di Papiamento
    ANEXO Vocabulario di Papiamento P 2 / 72 a base di abracadabra accijns actitud a causa di abraso accion activa a costo di abrenuncia accionista activamente a la parrilla abrevia accolade activando a lo largo abreviacion accountant actividad a pesar cu abreviando accounting activismo a pesar di abruptamente acelera activista a traves di abrupto aceleracion activo aambei absentismo acelerando acto aangifte absolucion acepta actoactoprima aanmaning absolutamente aceptabel actoactoprimo aanslag absolutismo aceptabilidad actoprima aardappel [ardaplo] absoluto aceptacion actoprimo abandono absolve aceptamento actor abao/abou absolvi aceptando actriz abarca absolviendo acera actua abastece absorba [absorbe] acerca actuacion abastecemento absorbacion acercamento actual abasteci absorbamento acercando actualidad abasteciendo absorbando acesorio actualisa abattoir absorbe [absorba] acetona actualisacion abces abstencion acido actualisando abdica abstene aclara actualmente abdicacion absteniendo aclarabel actuamento abdicamento abstinencia aclaracion actuando abdicando abstinente aclarando acuaducto abdomen abstraccion aclarativo Acuario abdominal abstracto aclaratorio acuatico abeha abstrae aclaria acudi abierta (carta -) abstrai aclimatisa acudiendo abiertamente abstrayendo aclimatisacion acuerdo abierto absurdidad aclimatisando acultura abismo absurdo acoge aculturacion ablif abundancia acogida aculturando abnormal abundante acogiendo acumula abnormalidad abusa acomoda acumulacion abo abusado acomodacion acumulando abogacia abusando acomodando
    [Show full text]
  • Aperitif Cocktails
    Exciting wines and delicious foods - enjoy them at our place or take something special home Aperitif Beefeater Gin & Fever Tree tonic (50ml) 7.5 Dry, citrus, juniper, classic Blackdown Gin & Fever Tree tonic, Sussex (50ml) 8.5 Silver birch sap, liquorice, angelica Anno Dry Gin & Fever Tree tonic, Kent (50ml) 9.5 Floral, citrus, delicate Romeo’s Gin, L’Art Du series, & Fever Tree tonic (50ml) 9.5 Dill, lavender, pepper Kew Gin & Fever Tree tonic (50ml) 9 Grapefruit, juniper, floral Dodds Gin & Fever Tree tonic (50ml) 9.5 Jasmine, bay, lime peel Lillet Blanc with a twist of lemon (75ml) 6.5 Cocchi di Torino with a twist of orange (75ml) 7.5 Cocktails Classic Champagne Cocktail 10 House Champagne with Maxime Trijol Cognac, sugar cube & bitters F&C Negroni 8.5 Cocchi Torino vermouth, Campari and Beefeater gin F&C Manhattan 9 Evan Williams 1783 Bourbon, Cocchi Torino, Maraschino and aged tea bitters Vespa Martini 10 Beefeater Gin, Russian Standard and Cocchi Americano, lemon twist San Cristobal 9 Coffee and tonka bean infused tequila, Byrrh, Cocchi Torino Exciting wines and delicious foods - enjoy them at our place or take something special home Sherry & Madeira Manzanilla, ‘Deliciosa’, Valdespino (100ml) 6.5 Valdespino produce a superb Manzanilla, combining delicacy and lightness of texture with almost creamy, gingery pungency of flavour. Easy to drink, with a sweet note of apple on the nose, a polished and gentle palate, ending with a saline touch. Fino, Tio Pepe ‘En Rama’ 2017, Gonzalez Byass (100ml) 8 Straw, chamomile and wild flowers on the nose.
    [Show full text]
  • Eyes on Jue Your Guide to the Best of This Year’S Jue Festival
    HOT POT CUTS OF LAMB CURRY TEST TATTOOS 2014/03 ALL EYES ON JUE YOUR GUIDE TO THE BEST OF THIS YEAR’S JUE FESTIVAL GET YOURJUE PULL-OUTFESTIVAL VENUE MAP HILTON BJ HOTEL JUE RETURNS 爱见达编著 云南出版集团公司 云南科技出版社 昆明 1 MARCH 2014 06 What’s Happening: The most important dates this month CITY SCENE Stat: What would our cancelled festival fantasy line-up look like? Going Underground: Guloudajie, Lines 2 and 8 Scene & Heard: Go on, take a look at yourselves, you beautiful people 12 JUE festival returns this month and we’ve perused the program to COVER FEATURE bring you a guide to our pick of the events on offer. 20 What’s New: One Pot, Santos Bar and Grill, Shahrazad Arabic FOOD & DrinK Restaurant, Katchup, Ink, Burger Break, Hidden House, Drink House Whisky Bar, Red Oak Café Dining Feature: Ensuring you get the correct cuts of lamb this spring Just Desserts: Upside-down Créme Brulee, Barolo Last Orders: Ying-Ying Lu, Weipin Back For More: Hagaki, East Hotel Alleyway Gourmet: Pengran Siji Coconut Chicken Hot Pot Dining Q&A: Achille Travaglini, Tavola Wokipedia: U is for … udon, unbreakable, urn Taste Test: Packet Curries Drinks Feature: Celebrating St. Patrick’s Day with green drinks Iron Bartender: Three city barmen are challenged to create something drinkable from the unthinkable Made in China: Chinese Wines for the Year of the Horse … plus what we’ve loved eating this month 50 Inspect-a-Gadget: Creative Contraptions GO What’s New Venues: The Other Shop, Pulse Health Squash & Sports Club at Kempinski Hotel Page Turners: The Siege of Tsingtao by Jonathan
    [Show full text]
  • Sunday Funday Brunch, Yoga, and Spas in Beijing
    URBAN GARDENING THE CAUCASUS MOONCAKES UNTOUR 2016/09-10 SUNDAY FUNDAY BRUNCH, YOGA, AND SPAS IN BEIJING 1 SEP/OCT 2016 A Publication of 出版发行: 云南出版集团 云南科技出版社有限责任公司 地址: 云南省昆明市环城西路609号, 云南新闻出版大楼2306室 责任编辑: 欧阳鹏, 张磊 书号: 978-7-900747-88-4 全国广告总代理: 深度体验国际广告(北京)有限公司 北京广告代理: 北京爱见达广告有限公司 地址: 北京市朝阳区关东店北街核桃园30号孚兴写字楼C座5层 邮政编码: 100020 电话: 5779 8877 Advertising Hotline/广告热线: 5941 0368 /69 /72 /77 /78 /79 5th Floor,Tower C, Fuxing Office Building, 30 Hetaoyuan, Guandongdian North Street, Chaoyang District, Beijing 100020 The Beijinger Managing Editor Margaux Schreurs Digital Content Managing Editor Tom Arnstein Editors Kyle Mullin, Tracy Wang Contributors Jeremiah Jenne, Morgan Short True Run Media Founder & CEO Michael Wester Owner & Co-Founder Toni Ma Art Director Susu Luo Designer Xi Xi Production Manager Joey Guo Content Marketing Director Kyle Mullin Head of Marketing & Communications Lareina Yang Marketing Assistant Sharon Shang PR Executive Scott Devoy Su Senior HR Officer Laura Su Finance Manager Judy Zhao Accountant Vicky Cui Admin & Distribution Executive Minna Zhao IT Support Arvi Lefevre, Yan Wen Photographers Uni You, Sui Sales Manager Sheena Hu Account Managers Winter Liu, Sasha Zhang, Wilson Barrie, Olesya Sedysheva, Renee Hu Sales Coordinator Gladys Tang General inquiries: 5779 8877 Editorial inquiries: [email protected] Event listing submissions: [email protected] Sales inquiries: [email protected] Marketing inquiries: [email protected] Distribution inquiries: [email protected] www.issuu.com/thebeijinger facebook www.facebook.com/theBeijinger the_beijinger twitter theBeijinger WeChat theBeijinger instagram @the_beijinger 2 SEP/OCT 2016 What’s Happening: The most important dates this month 04 CITY SCENE Stat: 600,000 workers die in China anually as a result of overwork China Buzz: Best of the Blog: The most popular stories from theBeijinger.com Scene & Heard: Go on, take a look at yourselves, you beautiful people This issue we look at how to best enjoy your valuable days off.
    [Show full text]
  • Spanish Poetry of the Twentieth Century: Modernity and Beyond
    University of Kentucky UKnowledge Spanish Literature European Languages and Literatures 1995 Spanish Poetry of the Twentieth Century: Modernity and Beyond Andrew Debicki University of Kansas Click here to let us know how access to this document benefits ou.y Thanks to the University of Kentucky Libraries and the University Press of Kentucky, this book is freely available to current faculty, students, and staff at the University of Kentucky. Find other University of Kentucky Books at uknowledge.uky.edu/upk. For more information, please contact UKnowledge at [email protected]. Recommended Citation Debicki, Andrew, "Spanish Poetry of the Twentieth Century: Modernity and Beyond" (1995). Spanish Literature. 31. https://uknowledge.uky.edu/upk_spanish_literature/31 STUDIES IN ROMANCE LANGUAGES: 37 John E. Keller, Editor Spanish Poetry of the Twentieth Century Modernity and Beyond ANDREW P. DEBICKI THE UNIVERSITY PRESS OF KENTUCKY Publication of this book was made possible by a grant from the Program for Cultural Cooperation between Spain's Ministry of Culture and United States Universities. Copyright © 1994 by The University Press of Kentucky Scholarly publisher for the Commonwealth, serving Bellarmine College, Berea College, Centre College of Kentucky, Eastern Kentucky University, The Filson Club, Georgetown College, Kentucky Historical Society, Kentucky State University, Morehead State University, Murray State University, Northern Kentucky University, Transylvania University, University of Kentucky, University of Louisville, and Western Kentucky University. Editorial and Sales Offices: Lexington, Kentucky 40508-4008 Library of Congress Cataloging-in-Publication Data Debicki, Andrew Peter. Spanish poetry of the twentieth century : modernity and beyond / Andrew P. Debicki p. cm. — (Studies in Romance languages ; 37) Includes bibliographical references and index.
    [Show full text]
  • Day 1, Thursday January 07, 2016
    #JournyxBarcelona for Erica Day 1, Thursday January 07, 2016 1: Rest up at Margot House (Lodging) Address: Paseo de Gracia, 46 Barcelona 08007 About: This understatedly luxurious boutique hotel, named after Gwyneth Paltrow's character in The Royal Tenenbaums, will feel just like home. That is, if your home looks out on a full block of world-famous modernist buildings and all of your linens, furniture and bath products are locally sourced and sustainably designed. Every detail of your stay at the Margot house has been thoughtfully crafted with details and amentities such as the Brompton bicycles on loan, the personalized iPad for every guest, and automatic free Wi-Fi. The discrete exterior and light filled rooms will make for an intimate and elegant stay. Opening hours Sunday 12AM-12AM Monday 12AM-12AM Tuesday 12AM-12AM Wednesday 12AM-12AM Thursday 12AM-12AM Friday 12AM-12AM Saturday 12AM-12AM Phone number: +34 932 72 00 76 Website: http://margothouse.es/ Reviews http://www.tripadvisor.com/Hotel_Review-g187497-d7905626-Reviews-s1-Margot_House-Barcelona_Catalonia.html 2: Best Coffee in Barcelona at Nømad Coffee Lab & Shop (Cafe) Address: Pasatge Sert, 12 Barcelona 08003 About: Nomad serves up arguably the best coffee in Barcelona. The lab, shop, and cafe is dedicated to experimental roasting in pursuit of dark, caffeinated perfection. They host weekly coffee cuppings, where you can taste the latest seasonal blends, trainings on methods and equipment, and workshops on how to up your coffee game. Our tip? Stop in for an quick yet impeccable
    [Show full text]
  • LENGUAS MODERNAS N.º 33 (Diciembre, 2020 - Mayo, 2021)
    REVISTA DE LENGUAS MODERNAS N.º 33 (diciembre, 2020 - mayo, 2021) Escuela de Lenguas Modernas Facultad de Letras UNIVERSIDAD DE COSTA RICA REVISTA DE LENGUAS MODERNAS ISSN-1659-1933 410 R454r Revista de Lenguas Modernas. - Vol. 1, n.º 1, (jul.-dic. 2004) -. San José, C.R.: Escuela de Lenguas Modernas. Facultad de Letras, Universidad de Costa Rica, 2004. v. Semestral ISSN-1659-1933 1. LENGUAS MODERNAS - PUBLICACIONES PERIÓDICAS. 2. CREACIÓN LITERARIA, ARTÍSTICA, ETC. CIP/1510 Publicación semestral de la Escuela de Lenguas Modernas, Facultad de Letras, Universidad de Costa Rica. Consejo editorial: Confiant, Université des Antilles, Martinica; Dr. Sergio Coto-Rivel, Université de Nantes, Dr. Francisco Guevara Quiel, decano de la Francia; Dr. Javier García González, Universidad Facultad de Letras, Universidad de Costa Rica; Autónoma de Madrid, España; Dra. Manuela Dr. Allen Quesada Pacheco, director de la Escuela González-Bueno, University of Kansas, Estados de Lenguas Modernas, Universidad de Costa Unidos; Dr. Simone Greco, Università degli Rica; M.L. Verónica Murillo Chinchilla, directora Studi di Bari Aldo Moro, Italia; Dr. Christopher de la Revista de Lenguas Modernas, Universidad F. Laferl, Universidad de Salzburgo, Austria; de Costa Rica; M.Sc. Ileana Molina Espinoza, Dr. Todd Lieber, investigador independiente, profesora de la Escuela de Lenguas Modernas, Estados Unidos; Dra. Mercè Lorente Casafont, Universidad de Costa Rica; M.L. William Universitat Pompeu Fabra, Barcelona, España; Charpentier, profesor de la Escuela de Lenguas Dra. Giorgia Marangon, Universidad de Córdoba, Modernas, Universidad de Costa Rica; M.L. Hilda España; Dra. Maria Teresa Marnieri, investigado- Gairaud Ruiz, profesora de la Escuela de Lenguas ra independiente, Italia; Dr.
    [Show full text]
  • Cultural Buddies: Text and Context, in Context
    13 Cultural Buddies: Text and Context, in Context Edward H. Friedman Literary study is, as it should be, a changing phenomenon. Current classes in literature, varied though they may be, are likely to be markedly different from their counterparts of decades earlier. The world in which our students live is fast-moving, energized, technologically complicated, and geared toward multiple interests and short attention spans. Sitting down to read a book is hardly passé, although the book may be projected on a computer screen or on a Kindle, but making a trip to a library to use journals for research seems to be moving toward anachronism. Scholars—even those who may not be on the cutting edge of today’s gadgetry and the youthful mindset—will note the impact of interdisciplinary approaches, the boom in theory, and globalization. They will recognize, also, the need to update their pedagogical strategies. When I teach graduate seminars on theory, I focus on how a given theoretical model views the object under scrutiny, which can be positioned along what might be termed the spectrum of aesthetics and ideology. The scope of the enterprise can fluctuate from purely formal and “literary” readings to views of the text as a function of another system, within an unlimited array of possibilities. Intellectually speaking, the flexibility of criticism and theory is both daunting and exciting. The result is not that “anything goes,” but rather that academic rigor and creativity blend in intriguing ways. In this essay, I would like to look at criteria for literary study and at the dialectics of text and context.
    [Show full text]